In another bowl, mix the egg yolks and lemon juice together until combined ... Keep the heat very low. The soup will thicken as the egg cooks. Take the pot off the heat and add the beaten egg ...

Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer. Off heat, taste and season with salt and pepper.

(Ricardo Ramirez Buxeda/Orlando Sentinel) There, his grandmother, Olga, lived among the villagers, “maybe 200 people,” he says (a recent Greek census ... us chicken-lemon soup,” he says.

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and ...

A Greek soup called avgolemono gets its name from the egg-lemon mixture that is used to thicken the broth. Some versions are simply broth that’s thickened and seasoned. Others are more ...